Baked shoulder of lamb with pink fir-apple potatoes 
by Tamasin Day-Lewis

I based this dish loosely on the French lamb boulangere. The Wood's boned shoulder of lamb came rolled and tied and weighed 1.5 kg/3lb 5oz. Its mild sweetness was brought out with a redcurrant and rosemary paste, to which I added thyme, French mustard, garlic and breadcrumbs.Preheat oven to 160C/330F/gas mark 3.
In a deep, heavy bottomed casserole dish, brown the meat in a little olive oil and butter thoroughly on all sides. Then add the onion, and sauté until pale and golden.
Make a paste with the herbs, redcurrant jelly, mustard, garlic and seasoning, then stir in the breadcrumbs until they are amalgamated, but the mixture isn't dry. Press them firmly down on to the top to the lamb along its length.
Heat the wine and water together until boiling, pour around the lamb, not over it, and place the scrubbed whole potatoes in their skins around the meat. 

Cover with a layer of greaseproof paper and the lid, and cook in the oven for one and three quarter hours. Remove and leave in the covered pot for up to 20 minutes before serving.
Scatter some chopped flat-leafed parsley over the top. You can reduce the juices if you like at this stage, although they are deliciously intense without.
I served carrots and whole figures of courgettes, flower still attached, sautéed briefly in olive oil and spritzed with lemon.

BACK